Executive Chef: Events & Culinary Strategy Lead

COREcruitment Ltd; Stockholms län; On-site; SEK 1,200,000 - 1,800,000; Full time

Job summary

COREcruitment Ltd is seeking an Executive Chef to lead the culinary direction for a prestigious Stockholm venue. This senior leadership role focuses on strategy, menu development, and delivering unforgettable dining experiences across conferences, exhibitions, and events.

The successful candidate will manage a 5–7 FTE culinary team, drive cost-efficient operations, and maintain exceptional food quality, safety, and sustainability in a fast-paced environment.

Qualifications

• Proven experience in large-scale catering, events, hotels, premium hospitality, or similar environments.
• Strong culinary creativity with ability to design diverse and innovative menus.
• Experience leading and developing kitchen teams.
• Understanding of food costs, budgeting, and operational efficiency.
• Excellent organisational and communication skills.
• Ability to thrive in a fast-paced, high-volume environment.
• Fluent Swedish and English.

Responsibilities

• Leading the culinary strategy and menu development.
• Creating innovative, high-quality food concepts tailored to diverse events and audiences.
• Managing and developing a core culinary team of 5–7 FTE, supported by additional event staff.
• Ensuring excellence in food quality, presentation, safety, and sustainability.
• Optimising kitchen operations, processes, and cost control.
• Managing supplier relationships and supporting financial performance.
• Collaborating with event teams and stakeholders to deliver outstanding guest experiences.
• Driving continuous improvement and staying ahead of culinary trends.

Job description

COREcruitment Ltd is seeking an Executive Chef to lead the culinary direction for a prestigious Stockholm venue. This senior leadership role focuses on strategy, menu development, and delivering unforgettable dining experiences across conferences, exhibitions, and events.

The successful candidate will manage a 5–7 FTE culinary team, drive cost-efficient operations, and maintain exceptional food quality, safety, and sustainability in a fast-paced environment.